nudeFood Peanut Butter

February 11, 2020

Peanut butter lovers, rejoice! Margaret Taylor’s nudeFood peanut butters put the flavour of dry roasted peanuts on a pedestal by blending them straight—both smooth and crunchy varieties are made with just peanuts. Driven by a desire to reduce waste and make package-free shopping more accessible, Taylor started her zero waste journey by making her own peanut butters, and sharing it with friends and farmers’ market vendors.

NudeFood Peanut Butter jar blogHer unique peanut butters have become well-known throughout the city, and stand out on store shelves with their stylish labels. Margaret’s Hawaiian-inspired coconut peanut butter contains two ingredients: dry roasted peanuts and coconut flakes, and her chocolate peanut butter is made with dry roasted peanuts and non GMO, sustainably farmed, fair trade chocolate, and salt. And though they’re made without emulsifiers or preservatives, none of their butters have to be stirred or refrigerated.

While they’re perfectly delicious eaten straight-up, on a spoon, they make a fantastic sandwich, and can be used in cookies, energy balls, and anywhere else you need a toasty, nutty protein boost.

Find nudeFood Peanut Butter at your local Calgary Co-op!
 

nudeFood Peanut Butter Energy Balls

These soft, chewy no-bake energy balls are perfect to pack and bring to work or the gym, and are great for filling the gap between meetings or activities. They keep well, won’t crumble and take up little space in your bag.

Ingredients:

NudeFood energy balls blog2 cups soft pitted dates, apricots and/or figs
1/2-1 cup walnuts or pecans
1/3 cup nudefood Peanut Butter
1/4 cup seeds (such as sesame, sunflower, flax or pumpkin)
1/4 cup coconut (optional)
2 Tbsp cocoa
2 Tbsp honey or maple syrup
1/2 tsp cinnamon (optional)

Directions:

In the bowl of a food processor, pulse the dried fruit with the nuts, peanut butter, seeds, coconut, cocoa, honey, cinnamon and salt; pulse until well blended and the mixture holds together when you squeeze it. Roll into 1 1/2-inch balls and store in a sealed container at room temperature. Makes about 1 dozen balls.

 - Julie Van Rosendaal

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